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Chef's Tip
When pounding the chicken breasts, use gentle, even strokes from the center outward to create uniform thickness without tearing the meat. This ensures even cooking and tender schnitzel. Let the cooked schnitzel rest on a wire rack instead of paper towels to maintain maximum crispness.
Instructions
- Prepare the mustard aioli: In a small bowl, combine mayonnaise, whole grain mustard, Dijon mustard, minced garlic, lemon juice, and a pinch of salt and pepper. Stir well and refrigerate until ready to use.
- Prepare the chicken: Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound to an even 1/4-inch thickness.
- Season both sides of chicken with salt and pepper.
- Set up breading station: Place flour in one shallow dish, beaten eggs in a second dish, and mix panko breadcrumbs with paprika, 1 tsp salt, and 1/2 tsp pepper in a third dish.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat thoroughly with seasoned breadcrumbs.
- Heat oil in a large skillet over medium-high heat until shimmering.
- Fry chicken one piece at a time until golden brown and crisp, about 3-4 minutes per side. Transfer to a wire rack to drain.
- Preheat broiler. Place chicken on a baking sheet, top each piece with 1 slice of prosciutto and 1 slice of Swiss cheese.
- Broil until cheese is melted and bubbly, about 1-2 minutes.
- Meanwhile, split and toast the pretzel rolls.
- To assemble: Spread mustard aioli on both halves of each roll. Place lettuce, tomato, and red onion on bottom half. Top with schnitzel, prosciutto, and melted cheese. Close sandwich with top half of roll.
- Slice sandwiches in half diagonally and serve immediately.
Plating
Slice each sandwich diagonally and place on a plate cut-side up to display the layers. Secure each half with a decorative sandwich pick if desired. Serve with a small ramekin of additional mustard aioli on the side for dipping. Accompany with German potato salad, crispy fries, or a simple green salad to complete the meal.
Storage & Reheating
The schnitzel sandwich is best enjoyed immediately after preparation when the breading is crisp and the cheese is melted. The mustard aioli can be made up to 3 days ahead and stored in the refrigerator. If needed, plain cooked schnitzel can be refrigerated for up to 2 days and reheated in a 375°F oven until crisp and hot, about 10 minutes, before assembling sandwiches.
About This Recipe
This Schnitzel Sandwich draws inspiration from the 'Schnitzel Sandy' served at The Student Prince restaurant. The home version recreates the satisfying combination of crispy schnitzel, savory prosciutto, and melted Swiss cheese on a pretzel roll. The addition of homemade whole grain mustard aioli adds a special touch that elevates this sandwich from everyday fare to something special.